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Creamy Chicken Paprikash Recipe

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3.9 from 12 reviews

Chicken Paprikash is a comforting Hungarian dish featuring tender chicken thighs and legs simmered in a rich, flavorful sauce made with sweet paprika, onions, garlic, tomatoes, and finished with creamy sour cream. This hearty and aromatic meal is perfect for a satisfying family dinner and served best with noodles or dumplings.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 1 tbsp olive oil (extra virgin)
  • 900g / 2 lbs chicken thighs and legs, salted and peppered

Vegetables and Flavorings

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 400g / 14 oz tinned chopped tomatoes (crushed tomatoes)

Additional Ingredients

  • 2 tbsp flour
  • 400ml / 1½ cups chicken stock
  • 250ml / 1 cup full-fat sour cream
  • Salt and pepper, to taste

Instructions

  1. Brown the chicken: Heat 1 tbsp of olive oil in a large pan over medium-high heat. Season the chicken thighs and legs with salt and pepper. Add the chicken to the pan and brown it on all sides until golden but not fully cooked through. Remove the chicken pieces and set them aside on a plate. Discard most of the chicken fat from the pan, leaving about 2 tablespoons.
  2. Sauté onions and prepare the sauce base: Add the chopped onion to the pan and cook over low heat for 5-7 minutes without letting it brown. Add the minced garlic and briefly cook for about 30 seconds while stirring continuously to release its aroma. Stir in 2 tbsp sweet paprika and 2 tbsp flour to form a paste in the pan.
  3. Add liquids and simmer: Slowly pour in the 400ml chicken stock while stirring constantly to prevent lumps from forming. Then add the 400g tinned chopped tomatoes. Increase the heat to bring the mixture to a boil. Once boiling, return the chicken along with its juices back to the pan. Cover with a lid, reduce heat to low, and let simmer for 40-45 minutes. Stir occasionally to prevent the sauce from sticking or burning.
  4. Finish with sour cream and serve: At the end of the cooking time, remove the pan from heat and stir in 250ml sour cream until well incorporated. Adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley if desired, alongside noodles, rice, or dumplings.

Notes

  • Use sweet paprika for authentic flavor; avoid smoked or hot paprika variations.
  • Do not boil the sour cream after adding, as it may curdle; always stir it in off the heat.
  • Chicken thighs and legs provide more flavor and tenderness compared to breasts.
  • Serve with traditional Hungarian nokedli (small dumplings) or egg noodles for a complete meal.
  • Leftovers keep well refrigerated for 2-3 days and reheat gently on stovetop.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Hungarian

Find it online: https://iamstarved.com/creamy-chicken-paprikash-recipe/